Vintage Creamy Tuna Tomato Aspic
From my mother’s vintage 1976 edition of Better Homes & Gardens “New Cook Book,” this savory jello mold is made with canned tuna, tomato soup, cream cheese, mayonnaise, celery, green pepper, pickle relish and gelatin?! Yes, this is tuna and jello all congealed together. Do not eat this. It’s terrible. Happy April Fools’ Day!
Feast your eyes on this little beauty, ladies and gentlemen! Scrumptious canned tuna is enveloped in a creamy (and pungent) gelatin-based delight of mayonnaise, cream cheese and condensed tomato soup. A little crunch is added to the jiggle with green peppers, onions, pickle relish and celery. It’s a symphony of flavors that….PLEASE, FOR THE LOVE OF GOD, DO NOT EAT THIS!
Happy April Fool’s Day, everyone! The story behind this recipe starts back after one of my favorite YouTubers, LeighannSays, shared a video on her channel featuring a similar recipe. Then, over the holidays, I was at my parent’s house and discovered my mom has quite the collection of vintage cookbooks. She even has a few that are completely handwritten with the BEST little illustrations accompanying each recipe. Which makes me wonder if I should start drawing my recipes instead of photographing them? How fun would that be?
Anyhow, as I was going through her cookbooks, I realized my mom had the same Better Homes & Gardens cookbook that Leigh Ann had used on her channel. I immediately had to see if Leigh Ann’s recipe was in my mom’s copy too. To my horror, not only did it have the same chicken, pimento, pineapple and gelatin concoction Leigh Ann shared, but it had a whole slew of savory gelatin salads. My only question was: why?!
Answer: it was the 60s and 70s. Jello was the hot new food trend. It was also going to be the food of the future that prepared us for our lives in space with the moon people. I get it. But sweet baby Jesus, tuna jello!? I know, this blog is all about unique flavor combinations and trying new things but there is a line. A LINE!
It was at that moment I knew I needed to do the public service of sharing one of these monstrosities with the world on Frydae. I chose this “delightful” creamy tuna tomato aspic because it was, by far, the most terrifying. My second option was a “frosted cheese mold” made with gelatin, cottage cheese, blue cheese crumbles, pecans, whipped cream and frozen limeade concentrate. That one I could see not being as terrible as it sounds, however, so this jiggly tuna mold prevailed.
Now, you’re probably wondering if I actually ate this after I made it? Yes, I did. So did my husband. Surprisingly, my husband didn’t think this was as terrible as the recipe made it sound. I, on the other hand, could barely eat a bite. If you watch friends, it was definitely just like the Thanksgiving episode where Rachel accidentally combines recipes for shepherd’s pie and English Trifle. Joey says, “I like it!” While Ross is sitting there in agony saying, “It tastes like FEET!” To each his own—right?
So, unless you want to play a prank on someone today for April Fools’ Day, don’t eat this recipe. What’s the best prank you’ve ever pulled on someone? On the flip side, what’s the biggest prank you ever fell for? Let me know in the comments below or tell me on social media—it’s @frydaeblog (#frydae) absolutely everywhere. I hope everyone makes it through the day unscathed and thanks for visiting!
Creamy Tuna Tomato Aspic
From my mother’s vintage 1976 edition of Better Homes & Gardens “New Cook Book,” this savory jello mold is made with canned tuna, tomato soup, cream cheese, mayonnaise, celery, green pepper, pickle relish and gelatin?! Yes, this is tuna and jello all congealed together. Do not eat this. It’s terrible. Happy April Fools' Day!
- 1 tablespoon unflavored gelatin (1 packet)
- 1/2 cup cold water
- 11 ounces condensed tomato soup (1 can)
- 8 ounces cream cheese
- 1 cup mayonnaise
- 1/3 cup green pepper (diced)
- 1/2 cup celery (diced)
- 1/3 cup onion (diced)
- 1/4 cup pickle relish (drained)
- 7 ounces canned tuna (drained and flaked)
Soften 1 tablespoon (1 envelope) unflavored gelatin in 1/2 cup cold water. In a saucepan, bring one 11-ounce can of tomato soup to boil; add gelatin; stir to dissolve.
Add cream cheese, in chunks; beat with a rotary beater until smooth. Add 1 cup of mayonnaise. Chill mixture until it is partially set.
Next, fold in diced green pepper, celery, onions, pickle relish, and tuna. Mix well and then transfer to a ring-shaped jello mold. Chill until firm and then serve (preferably in the garbage).
Please don't enjoy.